Smash Burgers with Baconnaise

The sizzle of beef hitting a scorching hot surface, the intoxicating aroma of bacon, and the satisfying crunch of perfectly caramelized burger edges – that's the magic of Smash Burgers with Baconnaise Sauce. Unlike traditional thick patties, these burgers are pressed thin during cooking, creating wildly crispy edges while keeping the interior juicy and tender. The crowning glory is the creamy, smoky baconnaise that takes these burgers from ordinary to extraordinary. Each bite delivers an irresistible combination of textures and flavors that makes backyard classics seem bland by comparison. Perfect for warm-weather gatherings, this make-ahead sauce and quick-cooking technique ensure you spend more time enjoying your burger than preparing it.

I discovered the smash burger technique after watching countless cooking videos online, but always felt something was missing until I created the baconnaise sauce. During a summer cookout last year, I made these for my brother-in-law who considers himself a burger connoisseur. He took one bite, stopped mid-conversation, and declared it the best burger he'd ever eaten. Three of my neighbors have since requested the recipe after trying them at neighborhood gatherings. There's something about that contrast between the crispy patty edges and the creamy, bacon-infused sauce that just hits all the right notes.

Ingredients You'll Need

• 1 pound ground beef (80/20 blend): The fat content is crucial here; leaner meat will result in drier burgers. The 80/20 ratio provides the perfect amount of fat to create that incredible sear while keeping the interior juicy
• 4 slices cheddar cheese: Sharp cheddar provides the ideal tang and meltability, though American cheese works beautifully if you prefer a creamier texture
• 4 brioche burger buns: The slight sweetness and buttery texture of brioche creates the perfect foundation; their softness provides a wonderful contrast to the crispy patty
• Salt and pepper to taste: Simple seasoning allows the beef flavor to shine; kosher salt works best as it adheres well to the meat
• Cooking oil (optional): A small amount helps prevent sticking if your cooking surface isn't well-seasoned

For the Baconnaise Sauce

• 1 cup mayonnaise: The creamy base of our sauce; use full-fat for richness and choose a quality brand for the best flavor
• 4 strips of bacon, cooked and crumbled: The star ingredient that infuses the mayo with smoky, meaty goodness; cook until very crisp for the best texture
• 1 teaspoon garlic powder: Adds depth without the harshness of fresh garlic; it melds perfectly with the smoky bacon flavors
• 1 teaspoon onion powder: Provides subtle sweetness and complexity; a crucial component for a well-rounded sauce
• Salt and pepper to taste: Enhances and balances all the flavors; be generous with the black pepper for a slight kick

Optional Toppings

• Lettuce leaves: Crisp, fresh lettuce adds texture and a cool contrast to the warm burger
• Tomato slices: Adds juiciness and acidity that cuts through the richness of the meat and sauce
• Pickles: Their tangy crunch provides the perfect counterpoint to the rich baconnaise and juicy burger

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Step-by-Step Cooking Instructions

Prepare the Baconnaise First:

Begin by cooking your bacon in a skillet over medium heat until it reaches peak crispiness, about 8-10 minutes, turning occasionally. This extra-crispy texture ensures it will crumble nicely into your sauce. Transfer the cooked bacon to paper towels to drain excess grease and cool slightly. Meanwhile, measure your mayonnaise into a medium bowl. Once the bacon has cooled enough to handle, crumble it into small pieces using your fingers or roughly chop it with a knife, then add to the mayonnaise. Sprinkle in the garlic powder, onion powder, salt, and freshly ground black pepper. Stir thoroughly to combine all ingredients, making sure the bacon pieces are evenly distributed throughout. Cover and refrigerate while you prepare the burgers to allow the flavors to meld.

Divide and Shape the Beef:

Gently remove your ground beef from the refrigerator about 15 minutes before cooking - cold meat won't sear as effectively. Divide the pound of ground beef into four equal portions of approximately 4 ounces each. Very lightly form each portion into a ball shape. The key here is minimal handling - overworking the meat will result in dense, tough burgers. Don't worry about making perfect spheres; just loosely gather the meat together. Season each ball generously on the outside with salt and pepper, which will create a flavorful crust when seared.

Preheat Your Cooking Surface:

This step is absolutely crucial for achieving the perfect smash burger. Place a large cast iron skillet or flat-top griddle over medium-high heat and allow it to get screaming hot - about 4-5 minutes of preheating. You want the surface hot enough that a drop of water instantly sizzles and evaporates upon contact. If your cooking surface isn't well-seasoned, you can add a small amount of high-heat oil (like canola or vegetable) just before cooking, but use it sparingly as too much oil will fry rather than sear the meat.

Master the Smash Technique:

Once your cooking surface is properly heated, place your meat balls onto the hot surface, leaving plenty of room between each one. Immediately smash each ball down firmly using a heavy spatula, burger press, or the bottom of a small skillet. Press down with significant pressure until the patty is about 1/4-inch thick. The edges should be irregular and thin - these will become deliciously crispy. After smashing, season the top side with a little more salt and pepper.

Cook to Perfection:

Allow the patties to cook undisturbed for about 2 minutes. This is where the magic happens - the intense heat creates the Maillard reaction, developing that coveted brown crust and incredible flavor. You'll know it's time to flip when the edges start to turn brown and tiny bubbles of juice appear on the surface of the patty. Flip each patty carefully using a thin, wide spatula, scraping the surface to ensure you get all those crispy edges. Immediately place a slice of cheddar cheese on top of each patty to begin melting. Continue cooking for about 1-1.5 minutes until the cheese is melted and the burger reaches your desired doneness.

Prepare the Buns:

While the second side of your patties is cooking, lightly toast your brioche burger buns. You can do this by placing them cut-side down on a clean section of your cooking surface for about 30 seconds, or quickly under a broiler until golden brown. The toasting step creates a slight barrier that prevents the buns from becoming soggy when they meet the juicy patty and sauce.

Assemble with Care:

Spread a generous tablespoon of your prepared baconnaise on the bottom half of each bun. The warmth from the bun will slightly melt the sauce, helping it to meld with the burger. Place your cheese-topped patty on the sauce-laden bottom bun. Add your choice of toppings - lettuce, tomato, pickles - in whatever order you prefer. Spread another layer of baconnaise on the top bun before placing it on your burger stack. The double application of sauce ensures maximum flavor in every bite.

Serve Immediately:

These burgers are at their absolute peak when served right away, while the contrast between the crispy exterior and juicy interior of the patty is most pronounced. If preparing multiple burgers, you might want to work in batches to ensure each burger can be enjoyed at its prime. Serve with additional baconnaise on the side for dipping your burger or accompanying fries.

The first time I attempted smash burgers, I didn't get my pan hot enough and ended up with gray, steamed patties instead of the beautifully caramelized crust I was hoping for. I've since learned that patience during the preheating stage is essential. Now I let my cast iron heat up for a full 5 minutes before cooking, and the difference is remarkable. My favorite part of making these burgers is that satisfying sizzle when the meat ball hits the hot surface – it's practically a guarantee of the deliciousness to come. And that baconnaise? I've started keeping a jar in the fridge at all times because my family now puts it on everything from fries to roasted vegetables. There's something deeply satisfying about taking such simple ingredients and transforming them into something so crave-worthy with just a few techniques. What I love most is watching people take that first bite - there's always a moment of surprise followed by what I call the 'burger smile' as they realize this isn't just any ordinary hamburger. Food that brings people together and creates those moments of pure enjoyment is what cooking is all about for me, and these burgers deliver that experience every single time.

Perfect Pairings

Smash burgers with baconnaise deserve worthy sidekicks. Classic french fries are the obvious choice, but consider elevating them with a sprinkle of truffle salt or fresh herbs. For a lighter option, a tangy coleslaw provides refreshing contrast to the rich burger flavors. Sweet potato fries with a honey drizzle create a sweet-savory combination that balances the richness beautifully. For beverages, a cold craft beer, particularly an IPA whose bitterness cuts through the richness, makes an excellent pairing. Non-alcoholic options like a tart lemonade or crisp ginger beer also work wonderfully to refresh the palate between bites of this indulgent burger.

Troubleshooting Tips

Even the most carefully prepared burgers sometimes encounter issues. If your burger patties are turning out less than perfect, a few simple adjustments can help. If your patties are sticking to your spatula during the smash, try placing a piece of parchment paper between the meat and spatula. If your patties are coming out too dry, you might be using too lean a meat blend or cooking too long - remember that these thin patties cook much faster than traditional thick burgers. Patties shrinking too much? Try making a slight indent in the center of each meat ball before smashing. And if your baconnaise seems too thick, you can thin it slightly with a teaspoon of lemon juice, which also adds a pleasant brightness to counter the richness.

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Make-Ahead Strategies

While smash burgers are best enjoyed fresh off the griddle, there are ways to prep ahead for easy cooking later. The baconnaise sauce actually improves with time as the flavors meld, so make it up to three days in advance and store in an airtight container in the refrigerator. You can also portion and loosely shape your meat balls a few hours ahead, keeping them covered in the refrigerator until ready to cook. For entertaining, consider setting up a topping bar so guests can customize their burgers, preparing all toppings and storing them in separate containers before your guests arrive.

I've made these smash burgers with baconnaise sauce for countless gatherings over the years, and they never fail to draw people to the kitchen with their irresistible aroma. There's something magical about transforming simple ingredients into something so crave-worthy with just a few techniques. What I love most is watching people take that first bite - there's always a moment of surprise followed by what I call the 'burger smile' as they realize this isn't just any ordinary hamburger. Food that brings people together and creates those moments of pure enjoyment is what cooking is all about for me, and these burgers deliver that experience every single time.

Frequently Asked Questions

→ What's the secret to a good smash burger?

The key is using high-fat beef (80/20), smashing the patty only once at the beginning, using high heat, and not overcrowding the pan to develop a crispy, caramelized crust.

→ Can I make the baconnaise ahead of time?

Yes, the baconnaise can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The bacon flavor will actually intensify over time.

→ What's the best way to smash the burgers?

Use a heavy, flat spatula or dedicated burger press. Place a piece of parchment paper between the meat and press to prevent sticking. Press firmly and quickly for the best results.

→ Can I use turkey or chicken instead of beef?

Yes, but the results will be different. Ground poultry has less fat, so add 1-2 tablespoons of olive oil per pound to maintain juiciness, and cook to 165°F internal temperature.

→ What can I substitute for brioche buns?

Any soft burger bun works well, including potato rolls, sesame seed buns, or pretzel buns. For a lower-carb option, use lettuce wraps or portobello mushroom caps.